Are you craving a moist, delicious cake but need a gluten-free option? Look no further! This recipe for a gluten-free sheet cake is incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. Perfect for birthdays, potlucks, or a simple weeknight treat, this recipe is a guaranteed crowd-pleaser, proving that healthy meals and delicious dishes can coexist beautifully. It's one of those quick dinner ideas that also works wonderfully as a dessert. Say goodbye to complicated gluten-free baking and hello to this simple, homemade cooking masterpiece!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/white vinegar)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. Lining the pan with parchment paper, leaving an overhang on the sides, makes for easy removal.
Making the Cake Batter:
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, leading to a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Making the Frosting:
- While the cake is still warm, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the milk, beating until light and fluffy. Stir in the vanilla extract.
Assembling and Serving:
- Once the cake has completely cooled, frost it with the prepared frosting. You can get creative here – add sprinkles, chocolate shavings, or fresh fruit!
- Slice and serve. Enjoy your delicious gluten-free sheet cake!
Tips for Success:
- Use a good quality gluten-free flour blend. The xanthan gum is crucial for binding.
- Don't overmix the batter.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Chocolate Sheet Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Sheet Cake: Add the zest of one lemon to the batter and use lemon juice instead of white vinegar in the buttermilk substitute. A lemon glaze would also be delicious!
- Spice Cake: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves to the dry ingredients.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a more accurate calculation, use a nutrition calculator with your exact ingredient details. However, generally expect around 300-350 calories, 15-20g fat, 40-50g carbohydrates, and 3-4g protein per serving.
This easy gluten-free sheet cake recipe is perfect for those seeking delicious and simple dessert options. It's a fantastic example of how homemade cooking can be both satisfying and convenient. Enjoy!